Dissolve the yeast in the water. Place flour in a mixing bowl and stir in salt and sugar. Add yeast mixture and oil.
Mix until dough forms a ball and is soft and pliable.
Turn dough onto a lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. If the dough starts to stick to your hands add a small amount of flour.
Place dough in a lightly oiled bowl, turning to coat all sides.
Cover and let rise 1 1/2 hours or until doubled in bulk.
Turn dough out onto board and divide into two balls. (We froze the 2nd ball.) Cover and let rest 10 minutes.
Place dough on lightly oiled pan. Press into desired shape to fit pan. Dough should be thinner at the center than at the edge. Top with filling. Bake in preheated 400 degree over for 30 minutes or until done.
To defrost dough: Place dough in fridge overnight
Parmesan Dough Variation: Substitute 2 3/4 c flour and 1/4 c parmesan cheese for 3 c of flour
Oregano Dough Variation: Stir 2 tbsp chopped oregano into the flour